Memphis Dry-Rubbed Back Ribs
When you go to the barbecue joints in Memphis, you can typically get your ribs wet or dry, the difference being that the wet ribs will be finished with a pretty heavy slather of a tomato-based, fairly sweet barbecue sauce, while the dry ribs will be finished with an additional dusting of the house barbecue rub. I happen to like the dry-rubbed version better, but theres usually a bottle of sauce on the table so I can add a little if I want. The most famous of all the dry rib joints in Memphis is The Rendezvous and I really like their ribs. They use loin baby back ribs and they cook them over charcoal until done, then they finish them with another layer of their delicious dry rub. I hope you like my version. These would go very well served with white beans and cornbread.
When you go to the barbecue joints in Memphis, you can typically get your ribs wet or dry, the difference being that the wet ribs will be finished with a pretty heavy slather of a tomato-based, fairly sweet barbecue sauce, while the dry ribs will be finished with an additional dusting of the house barbecue rub. I happen to like the dry-rubbed version better, but theres usually a bottle of sauce on the table so I can add a little if I want. The most famous of all the dry rib joints in Memphis is The Rendezvous and I really like their ribs. They use loin baby back ribs and they cook them over charcoal until done, then they finish them with another layer of their delicious dry rub. I hope you like my version. These would go very well served with white beans and cornbread.
- 1 teaspoon ground coriander
- 1 tablespoon ground cumin
- 1/2 teaspoon ground allspice
- 1/2 teaspoon cayenne pepper
- 1 tablespoon chili powder
- 1 teaspoon dry mustard
- 1 tablespoon onion powder
- 1/2 cup salt
- 1 tablespoon granulated garlic
- 1/4 cup paprika
- 2 pounds each
- rib rub #99 as needed recipe follows
- 3/4 cup sugar in the raw
- 2 tablespoons finely ground black pepper
- Carbohydrate 18.1588309599905 g
- Cholesterol 0 mg
- Fat 1.67920406592528 g
- Fiber 3.62780322120928 g
- Protein 2.37382500386153 g
- Saturated Fat 0.220518219251172 g
- Serving Size 1 1 serving (251g)
- Sodium 19.214812534139 mg
- Sugar 14.5310277387812 g
- Trans Fat 0.207284187898945 g
- Calories 84 calories
Step-by-step
- At least a half hour and up to 4 hours before you plan to cook the ribs, peel the membrane off the back of the ribs and trim any excessive fat.
- Season the ribs liberally on both sides with the Rib Rub. Refrigerate.
- Prepare the grill for cooking over indirect heat at 300 degrees F using apple or cherry wood for flavor.
- Place the ribs directly on the cooking grate, meaty-side up.
- Cook for 1 hour.
- Flip and cook another 30 minutes.
- Flip again and cook until they are nicely caramelized and golden brown, about another 30 minutes, but may vary depending on your grill.
- Transfer the ribs to a platter.
- Lay out two big double-layered sheets of heavy-duty aluminum foil, each big enough to wrap a whole slab of the ribs.
- Transfer the ribs to the foil, meaty-side up.
- Fold the foil up around the ribs into a packet.
- Seal the packets snugly, being careful not to puncture the foil with the rib bones.
- Return to the grill for 45 minutes to 1 hour to reach your desired degree of tenderness.
- The best way to determine the doneness is to open the foil after 45 minutes and feel the texture of the meat. It should be very tender.
- Transfer the foil packets to a platter.
- Raise the temp of the grill to 400 degrees F.
- Remove the ribs from the foil and return to the cooking grate.
- Sprinkle lightly with additional Rib Rub #99.
- Cook for 5 minutes.
- Flip and sprinkle the other side lightly with the Rib Rub and cook for 5 minutes.
- Flip one last time and cook for 5 minutes more.
- Remove the ribs to a platter.
- Serve 1/2 slab to each guest.
- Combine all ingredients, mix well, and store in an airtight container.
My Memphis Dry-Rubbed Ribs Adventure
As a busy working mom, finding time to cook is always a challenge. But there's something about the aroma of barbecue that just melts away the stress of a long day. This weekend, I decided to tackle a Memphis classic: dry-rubbed back ribs. The recipe promised tender, flavorful ribs with a smoky char, and I was determined to recreate the magic of those famous Memphis barbecue joints right in my own backyard.
The preparation wasn't as daunting as I thought. While the recipe called for a pre-soaking period, I confess, I was a little short on time, so I cut it down. Let me tell you, even with a shorter marinating time, the results were phenomenal! The rub itself was a revelation – a perfect blend of spices that created a complex flavor profile. There's something so satisfying about making your own dry rub; it feels like a little bit of magic is happening. The detailed instructions made the grilling process surprisingly straightforward. Even my grill-averse husband was impressed by the ease of following the steps.
I chose to use apple wood for smoking, following the recommendation in the recipe. The subtle sweetness of the apple wood complemented the spice of the rub perfectly. Watching those ribs slowly transform on the grill, from raw pinkish meat to glistening mahogany perfection, was truly mesmerizing. I’m learning the little things, like keeping an eye on the heat to ensure the ribs didn’t dry out. The foil-wrapping technique worked like a charm; it kept the ribs moist and tender as they slowly cooked. And that final blast of heat on the grill? Pure genius! It created a beautiful caramelization that added a delicious crunch to the exterior.
The final product was beyond expectation. These ribs were fall-off-the-bone tender, with a flavorful crust that crackled with each bite. The combination of smoky, sweet, and spicy notes was a symphony of flavor. The whole family devoured them. The kids didn’t even hesitate! They typically prefer pizza or burgers, and the fact that they devoured this proves how incredible this recipe turned out. It's already on my rotation for upcoming holidays and family gatherings.
The best part? It wasn't just delicious; it was incredibly satisfying. Knowing that I had created this masterpiece from scratch, from carefully measuring the spices to tending the grill with loving care, was a wonderful feeling. It was more than just a meal; it was an experience. This recipe has given me a newfound confidence in my grilling abilities, and I can't wait to try out other barbecue recipes, emboldened by my success with these Memphis Dry-Rubbed Back Ribs.
This was a culinary triumph! Even though I made some shortcuts, it turned out fantastic. I will definitely make this again and again! And it wasn't just about the ribs themselves. It was about the time spent with my family, sharing a meal that we all created together. And for a busy mom like me, that's truly priceless.
Ingredients List:
Below is the ingredient list for your convenience. You will find precise measurements below:
- 1 teaspoon ground coriander
- 1 tablespoon ground cumin
- 1/2 teaspoon ground allspice
- 1/2 teaspoon cayenne pepper
- 1 tablespoon chili powder
- 1 teaspoon dry mustard
- 1 tablespoon onion powder
- 1/2 cup salt
- 1 tablespoon granulated garlic
- 1/4 cup paprika
- 2 pounds baby back ribs
- Rib rub #99 (recipe to follow, as needed)
- 3/4 cup sugar (raw)
- 2 tablespoons finely ground black pepper
